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Posted: 7/18/2020 10:58:40 PM EDT
Because I destroy about 50% of them.
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Pro tip:
Tap the more rounded end of the egg before you boil it. Make sure it 'crunches' just a little. Boil egg. Peels like a dream. Proper hard boiled egg procedure: Tap egg to get a tiny crunch, as above. Put eggs in pot of cold water. Turn heat on high, bring to a boil. As soon as a rolling boil is achieved, move pan off heat, and cover. Wait 15 minutes, pour cold water into pot to stop cooking. Chill eggs, and peel under cold running water. Come back and post Thank you @Danner130. |
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Yeah Ice water after boiling is key and allows the shell to release when peeled. Just put them in ice water until they are cool enough to handle.
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Quoted: Because I destroy about 50% of them. View Quote The trick is to cool them as fast as possible once they're done. The egg will contract and you can remove the shell easily. |
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Use eggs that are about a week old. The fresher they are the harder they are to peel.
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I cook them properly. No problem peeling. Julia Childs is a good instructor.
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Put eggs in enough water to cover them. Start heat and bring them to a steady, rolling boil. Set a timer for 8 minutes. Allow them to boil for 8 minutes. Immediately submerge in cold water. I usually bring the pot over to the sink and just run cold water over them for a few minutes.
They come out 100% every single time. |
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Quoted: I have an instapot. What is different about the results? View Quote View All Quotes View All Quotes Quoted: Quoted: Pressure cooker. Seriously it's amazing. I have an instapot. What is different about the results? All the ones my wife makes in our pressure cooker come apart basically in two pieces. Literally couldn't be easier, every time. Sam's club bulk eggs, nothing special, not 2 week old or anything. |
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Cook em in a steamer. Mine does it in about 20 minutes. Cool down then in the fridge.
Peel in a bowl of cold water (they are slippery so not just in sink) and roll em around good before trying to peel. Most people under cook them trying the cool-fast thing. |
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Here's one way.
How to Hard-Cook Eggs with Alton Brown | Food Network |
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I roll the egg across the counter with my hand, pressing down hard enough to initiate cracking. This breaks the shell into a hundred little pieces that are easily removed and wiped away
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Have water boiling before you put them in. Keep eggs refrigerated until water is boiling. Since I learned this we haven’t had a problem. Slowly lower them in the water.
Wife gets the water boiling then removes the pot from the stove and adds the eggs, she said it helps to prevent them from cracking. Me, I put them in while boiling and take my time. This is a proven method. Follow it. We boil eggs every night for the pups breakfast. ETA: The key is cold eggs and Hot water.........not the way you crack them after boiling. We just roll them across the counter with a little pressure. |
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I keep meaning to try one of these peeler gadgets:
7 Egg Peeling Gadgets put to the Test! |
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I poke a tiny hole on one end. Then when there done place under running water and peel.
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Boil them, and stick them in the fridge for a few hours.. wait till there nice and cool.... than peel under hot water... The hot water will expand the shell from the cold inside.. If you dunk them in cold water right away, and peel them under cold water, the egg is still warm, and cold water actually shrinks shell... So you have an expanded egg, and a shrinking shell. Think about it... heat expands things, cold shrinks them... You want the center cool and the outside warm. I do this with fresh eggs from my chicken coop, and have zero issues with peeling hard boiled eggs..
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If store bought, put into a pot, fill with cold water, bring to a rolling boil cook for 9 min. transfer to a bowl with ice water or transfer to a cold pot and put under cold running water until eggs are
cold. In a restaurant I used to do a 15 dz. case at a time, once cold I used to put them into a cleaned mayonnaise bucket, (4-3/4 gallon container) fill it with water seal it and bounce them around to crack the shells, then put in the refrigerator over night, peeling the next day was almost too easy. |
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Quoted: Because I destroy about 50% of them. View Quote Get an Instant Pot. Do the 6/6/6 method. Crack the shells, roll them on the table top, and then peel. They come right off without sticking or tearing the egg. |
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+1 more for plunging them in ice water as soon as completely cooked.
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Start eggs in cold water, bring to a boil, turn off. Let them sit covered for 12 minutes
Flush pot out in the sink with cold tap water, roll eggs around on the sides of the pan, shell will come right off and you will have perfect eggs with no green iron sulfide edge or whatever it is |
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Cook them right.
Eggs in cold water, bring to hard boil, 3 minutes, out and in to ice water until cool. Perfect peal every time |
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Add a tablespoon of vinegar or lemon juice in the water when boiling. World of difference
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I bought a egg steamer for < $15.
Seems to do a better job then boiling. |
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STEAM FOR 13 MINUTES
then put eggs in ice water for a few minutes. roll the eggs to crack the shells all over. The eggs will damn near peal themselves. If ya wanna know why this is THE WAY, read about it on ATK or Cooks Country site. |
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In this thread we learn that it's just like every other egg peeling thread, a dozen different ways to peel an egg.
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Get a small jar with a lid
Fill jar about 1/4 full of water Drop in boiled egg Secure lid Shake gently Remove mostly peeled egg |
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Tap and rotate the egg on the table to get a good network of cracks over the whole thing.
Start at the round end, poke through with finger and start peeling, using the inside membrane to help lift off the shell. |
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yeah but the op wanted to know how to do it without destroying the eggs = a big pot and a steamer is the answer!!!!
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I’ve tried every trick in the book and concluded that it’s 90% determined by the characteristics of that batch of eggs.
ETA: hard boiled eggs gag me every time |
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Peel small hole on the small end.
Peel a larger hole on the larger end. Make a circle with your thumb and forefinger around the small hole, put your mouth on your fingers and blow hard. The egg will pop through the large end. |
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I tried everything but the steamed eggs.
Now I put 2 eggs and some water in a Tupperware thing and shake them like crazy. I would say 90% success rate with peeling just the shell using this method. |
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Quoted: Yeah Ice water after boiling is key and allows the shell to release when peeled. Just put them in ice water until they are cool enough to handle. View Quote This. Then I smack the narrow (top) point on the counter at a precise 48.7-degree angle. Grab the crushed part of the shell and the skin-thing underneath, and peel. I can usually get the peel off in one single broken-but-connected piece. But ice water immediately after boiling is the most important thing. |
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Definitely use older eggs. Eggs fresh that day from our chickens are really hard to peel.
I roll the egg on the counters to crack the shell then take a thin spoon and slip it under the shell to peel it. |
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Quoted: Because I destroy about 50% of them. View Quote It's not the peeling technique, it's the cooking technique. Mine peel perfectly every time. |
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